- 2 tablespoons cooking oil
- 4 chicken thighs, bone-in, skin-on
- Salt and freshly-ground black pepper
- 10 cloves of garlic, separated and peeled
- 2 tablespoons flour (for gluten free, use gluten free multi-purpose flour)
- 1 cup chicken broth
- 10 sprigs of fresh thyme leaves
- Heat the oven to 400° F.
- In an oven-safe braiser pan or big, oven-safe skillet with a lid, heat the oil over medium high heat. Season the chicken thighs generously with salt and pepper. Cook the chicken thighs skin side down on medium-high heat until well browned, for about 5 minutes, then flip the chicken thighs skin side up and cook for another 3 minutes. Remove the chicken thighs to a plate.
- Reduce the heat to medium, add the garlic to the same skillet, and cook, occasionally turning, until garlic starts to brown, 3 or 4 minutes. Return the chicken to the braiser pan, cover with the lid or aluminum foil, and bake for 15 minutes in the pre-heated oven at 400 F.
- Remove the pan from the oven and put it on a stove top – the pan will be very hot, be sure not to touch it, including the lid. Remove the chicken thighs and garlic from the pan to a plate. Remove all but 2 tablespoons of oil from the pan. Over medium heat, whisk in the 2 tablespoons of flour in the 2 tablespoons of oil in the pan. Over medium-high heat, gradually whisk in the chicken broth and fresh thyme leaves for 1 or 2 minutes, until the sauce thickens. Remove the pan from the heat, and season the sauce with salt and pepper. Add the roasted garlic and chicken thighs back to the pan to reheat the chicken.
original recipe: link